Seared Sea Scallops

Ingredients

• 1 pound dry-packed sea scallops, side “hinge” removed
• Salt
• Hide ingredients for 1 tablespoon vegetable oil or Clarified Butter 1 1 tablespoon vegetable oil or Clarified Butter (opens in new tab) 1 tablespoon vegetable oil or Clarified Butter
  • 1 pound butter

  Sub-recipe steps

  1. Melt in a saucepan over low heat: 1 pound butter
  2. Once melted, do not stir. Skim off any foam that comes to the surface.
  3. For clarified butter, remove from the heat after the foaming ceases. Let stand a few minutes, allowing the milk solids to settle to the bottom. Carefully pour the liquid into a heatproof container, leaving the solids behind, or pour through a fine-mesh sieve lined with a coffee filter or flour sack towel.
  4. For ghee, continue heating the butter over the lowest heat possible, keeping it below a simmer until golden and brown milk solids have settled at the bottom of the pan. This can take up to 1 hour. At this slow rate, the milk solids settle nicely. Pour or strain into a container as for clarified butter.
  5. Both can be stored in an airtight container for 6 to 8 months in the refrigerator. When chilled, clarified butter and ghee become grainy. They should not be used as a spread, only in cooking.
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  • 6 tablespoons dry white wine
  • 2 tablespoons white wine vinegar
  • 3 tablespoons minced shallots
  • Salt and white pepper to taste
  • 1 tablespoon heavy cream
  • 1 stick (4 ounces) cold butter, preferably unsalted, cut into 8 pieces
  • Salt and black pepper

  Sub-recipe steps

  1. Combine in a small skillet over medium heat: 6 tablespoons dry white wine; 2 tablespoons white wine vinegar; 3 tablespoons minced shallots; Salt and white pepper to taste
  2. Bring to a simmer and simmer, uncovered, until reduced by three-quarters. Stir in: 1 tablespoon heavy cream
  3. Remove from the heat and add one piece at a time, whisking constantly, until the sauce is creamy and pale: 1 stick (4 ounces) cold butter, preferably unsalted, cut into 8 pieces
  4. Add each piece before the previous one has completely melted, or the sauce will separate. If you need a bit more heat to soften the butter, set the pan briefly over very low heat. Strain through a fine-mesh sieve, if desired. Season to taste with: Salt and black pepper
  5. Use immediately. If there is any delay, try to keep the sauce around 125°F to prevent it from congealing or separating.